EFFECTS OF HONEY TYPE AND LEVEL ON THE SENSORY AND PHYSICAL-PROPERTIES OF AN EXTRUDED HONEY-GRAHAM FORMULA BREAKFAST CEREAL

Response surface methodology (RSM) was used to determine the effects o f honey concentration (4.6-15.4%, db), lecithin level (0-2.0%, db), an d extruder screw speed (282-418 rpm) on the physical and sensory prope rties of extruded cereals produced with three color types of honey (wh ite, light amber, and dark amber). A trained sensory panel using quant itative descriptive techniques evaluated the samples for appearance, f lavor, and texture in milk. Results showed that as honey level increas ed, honey flavor increased and graham flavor decreased. The dark amber honey had a slight animal-like off-flavor that was not found in the o ther honey types and was related to honey level and interactions with lecithin. Honey level and screw speed interactions impacted on cereal crispness in milk; high honey levels and low screw speeds produced cri sper cereals. Honey concentration affected appearance of the samples-h igher levels gave brighter products and fewer broken pieces. Equilibri um moisture content of cereals at 30-degrees-C and 70% rh varied by on ly 1.4% (10.6-12.0%) for the range of honey levels tested. Consumer te sting indicated that consumers preferred the honey cereals that contai ned 10.0-15.5% honey (db).